Tuesday school lesson * Cookie Math
One of the best ways to teach fractions, measurements, addition, and multiplication to young children is to bake homemade cookies. So since it’s National Homemade Cook Day let’s do some Cookie Math :
Teaching Fractions with measurements :
You need a basic set of measuring spoons and cups that have measurements written on them is the best ones. They do make kid friendly baking supplies so check the stores for these. Depending on age you can set up a bowl and let the kids help with the dry ingredients .
Measuring Tips :
Always use a dry measuring cup for these ingredients!
Flour, sugar, powdered sugar:
Spoon into measuring cup from container. Level off any excess with the backside of a butter knife.
Spoon the brown sugar into a measuring cup. Pack down the top.
Baking powder, baking soda, salt, vanilla
Use measuring spoons, leveling off dry ingredients. Using a measuring spoon for liquids is okay, because it is such a small amount. Make sure not to measure these over the mixing bowl, as it is easy to accidentally pour more extract into a spoon than you actually need.
Butter and margarine are solid fats, and need to be measured using a dry measuring cup. Press the fat into the measuring cup and level the top, using a spoon or rubber spatula. If you are using stick butter or margarine, explain that one normal size stick equals ½ cup. The sticks also have handy lines that mark each 1 tablespoon.
Although eggs don’t technically need to be measured, they should always be cracked into a separate bowl.
Basic Chocolate Chip Recipes:
- 1 cup unsalted butter -melted*
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (a 12 oz. bag) semi-sweet chocolate chips
- Preheat oven to 375 degrees F.
- In a large bowl, add the melted butter, brown sugar, and granulated sugar. Whisk until well combined.
- Add the eggs and vanilla. Whisk until smooth.
- Add the flour, baking soda, and salt. Stir until no dry flour remains.
- Add the chocolate chips. Stir until well incorporated.
- Scoop out 1 1/2 tablespoon size balls (a #40 scoop) of the batter on a baking sheet, leaving 2 inches between each cookie. SIZE MATTERS.**
- Bake for 10 minutes. The center should be soft and the edges should barely be golden. DO NOT OVER BAKE.
- Cool 3-4 minutes on the cookie sheet. Then transfer to a cooling rack to cool completely.